Here you go, Tami! I found the instructions on-line and added some of my own notes.

-Grainlady

Two pounds sweet potatoes = 4 single servings

1. Cook, drain & mash sweet potatoes. (Use any cooking method you like - steamed, boiled, baked...)

2. Do NOT add butter or other fat. Wait to add fat or sweetener of choice AFTER they have been rehydrated.

3. Spread on lined trays (use fruit leather sheets, or line the trays with plastic wrap). Place 1/2 c. mashed sweet potatoes on 1/2 the sheet (leave a bit of space), and 1/2 cup on the other half. I use a small off-set spatula (like you would use for frosting a cake) to spread the mashed potatoes.

4. Dry at 135°F.

5. When crispy-dry, remove from the dehydrator and allow to cool to room temperature. Don't let the dried food sit in a humid kitchen (or other humid area) because it will rehydrate from the moisture in the air. Toss 1/2 c. amount into the blender and mix into a powder. Store in small reclosable plastic bags (aka "snack" bags). This is equal to one serving of sweet potatoes. Put the "snack" bags into a quart jar and place the lid on the jar. Keeps best in a dry, dark, cool, location.

6. To rehydrate: Slowly add hot water until you reach the desired consistency. Add butter, sweetener (like maple syrup) if desired.

Grainlady notes:

- One reason I package mine in small snack-size plastic bags is because home-dehydrated foods can rehydrate from the moisture in the air. Each time the jar is opened will allow the powder to absorb moisture. If they rehydrate enough, they can mold. If they mold, throw them away. Never eat dehydrated food that has mold on it. By using individual bags packed inside a jar, you can open the jar, take out what you need, and the pre-packaged sweet potato powder won't absorb any moisture.

- Single-serving bags can quickly be used for baby/toddler food, or when you need a small amount of mashed sweet potato for those sweet potato biscuits or other recipes.

Thank You!!!!! My dehydrater doesn't have a temp setting, but I know how to do the fruit roll up stuff on it. I'll give it a try.

Tami

Grainlady, what else do you "powder"?

Terri-

I've wondered about doing powdered mashed white potatoes, but haven't tried it. I do dried potato slices and shreds, but you have to be careful with potatoes because they tend to mold if improperly dried.

I believe you can make a slury in the blender with skinned/seeded tomatoes and dry it on fruit roll-up sheets until crispy. Powder in a blender when thoroughly dried.

Dehydrated Potatoes

1. Wash and sort potatoes. Use like-sized potatoes if possible so they dehydrate in about the same time. Peel, if desired, or leave skin on.

2. Using a cutting mandoline (a really quick way to slice food for dehydrating) or knife, cut the potatoes into 1/8- to 1/4-inch slices and drop into cold water to prevent oxidation.

3. Then place the potato slices in boiling water (in small batches) and blanch potato slices for 5 minutes (or 6-8 minutes if using a steam blanch).

4. Drain and drop into a lemon juice/water solution - 2 quarts of cold water and 1/2 c. bottled lemon juice. Soak for 45 minutes. Stir occasionally. (Other recipes omit the lemon/water soak, but an acid treatment is important to prevent microorganisms, such as Salmonella and E. Coli 0157:H7. These bacteria are hearty enough to survive basic drying methods, and new procedures are needed for safe dehydrated food. Use lemon juice/water, ascorbic acid/water, or citric acid/water.)

5. Drain and dry potato slices (I used my lettuce spinner and gently drained the water from the potatoes by spinning them.)

6. Dehydrate in a single layer, 12-18 hours at 120°F. (or temperature according to the manufacturer instructions of your model of dehydrator). Make sure the potatoes are brittle and semi-transparent. Incomplete dehydration will cause the potatoes to mold. Do not eat dehydrated potatoes with mold on them. Turn the potato slices once or twice during drying.

7. Store in an airtight container.

To re-hydrate: Mix equal amounts of dehydrated potatoes and boiling water and allow to sit for 25 minutes.

You can also slice washed potatoes into 1/2-inch shoestring strips for "hash browns" using the same method.

-Grainlady